Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20 to 25 minutes.

Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat one tsp oil in a non-stick pan and soften the spring onions for two minutes. Stir into the salmon, mix well and shape into four fish cakes.

Heat the remaining oil in the pan and cook the fish cakes for three to four minutes each side until golden and cooked through. Cover with a lid and leave to rest for a few mins.

Serve two fishcakes each with the chips, mayo and lime wedges for squeezing.

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